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2009-10-07 Science & Technology

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Posted by g(r)omgoru 2009-10-07 02:41|| || Front Page|| [4 views ] Top

#1 I meant "inspection" not "expection".

Posted by g(r)omgoru 2009-10-07 08:00|| 2009-10-07 08:00|| Front Page Top

#2 There are three things that can put a lot of this down. The first is the butcher's advice that when you remove whole meat from the package, wash it off before using it. This is because most of the bacterial contamination is on the surface, and even a brief rinse will considerably reduce it.

The second thing is the use of bacteriophage, bacteria eating organisms, in a spray on the food. This is done before it is packaged. Bacteriophage are harmless to humans and convey no flavor to the meat.

The third thing is to package the meat in an airtight package with some carbon monoxide gas. This makes the meat continue to be bright red in color, instead of gray from exposure to the air. It is also very toxic to most bacteria.

Posted by Anonymoose 2009-10-07 14:28|| 2009-10-07 14:28|| Front Page Top

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